[Sca-cooks] sorrel verjuice?

S CLEMENGER sclemenger at msn.com
Fri May 15 06:04:51 PDT 2009

Really? Mine doesn't look anything at all like a grass.  Looks like spinach, 
more than anything.
It is "french" sorrel.  Are there others?

----- Original Message ----- 
From: "Phil Troy / G. Tacitus Adamantius" <adamantius1 at verizon.net>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Sent: Friday, May 15, 2009 5:24 AM
Subject: Re: [Sca-cooks] sorrel verjuice?

> On May 15, 2009, at 3:01 AM, Stefan li Rous wrote:
> > Was this your own invention? Or do you have some evidence for
> > verjuice being made with sorrel in period? Or is this just an
> > addition to green grape or crabapple juice, which is what I thought
> > verjuice was made from.
> >
> > Along those lines I wonder if there are medieval recipes for green
> > sauces made with sorrel?
> As Thorvald states, both verjuice and green sauce can be made from
> sorrel, and I believe a couple of recipes for sorrel sauce were posted
> (puree, add salt, serve, essentially). Sorrel verjuice is, I gather,
> most often made by steeping sorrel in verjuice, but it's quite tangy
> on its own: a key in understanding the situation might lie in the fact
> that in parts of the US and other English-speaking locations, wild
> sorrel is more commonly known as sourgrass.
> Adamantius

More information about the Sca-cooks mailing list